2.
Split each quail along the breast bone and open the birds. Turn them skin side up and press down on the backbone of each one to
flatten them completely. Coat the quail with
flour on all sides.

3.
To make the croutons, remove the crusts and trim each slice of bread to make a rectangle a little larger than the quail, and brush
each slice on both sides with melted butter.
Place on a baking tray and bake in the oven for 20 minutes, or until golden
brown.

4.
Melt the remaining butter in two large frying pans. Sauté each quail over a moderate heat for 15 minutes, or until golden brown.
Season the birds with salt and freshly ground
pepper, arrange them on the croutons on a serving dish and keep
warm.

5.
To make the grape sauce - bring the grapes and 250ml/8 fl.oz. water to boil. Drain the grapes, and place them in a pan with the
butter, port and ground cloves. Cover the pan
and simmer for 6 minutes, or until the grapes are tender. Stir in the sliced
mushrooms and simmer for 5 minutes more. Place in a warmed sauceboat and
serve with the quail.

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